BeerBorg

This is why I got a second bottle for a spare. I hate running of of LP. One of these days I'm gonna hook my grill up to my 500 gallon LP tank, but I'm a little nervous when it comes to gas. That would sure last me a long time.... LOL

FrozenInTime wrote:This is why I got a second bottle for a spare. I hate running of of LP. One of these days I'm gonna hook my grill up to my 500 gallon LP tank, but I'm a little nervous when it comes to gas. That would sure last me a long time.... LOL

Yea I got a pressure gauge to let me know when I was getting low but it was lost before I put it on. When I was in high school I was at a friend's BBQ and his dad hooked up a line from the house so he could run their gas grill right off the gas from the house. I was always a charcoal guy but this gas grill was a gift so I use it for the last minute decisions to gril.

I have a gas grill and a vertical charcoal smoker. The gas grill is for those quick meals, like burgers. Can't see taking all that time to get the charcoal ready and having it stay hot for hours after cooking. Too wasteful. But when I'm smoking for six hours, like I was yesterday, it's charcoal and wood all the way.

Sounds yum yum

When grilling gas or charcoal, if you like potatoes, try this if you have not

Use 2 or 3 squares of tin foil stacked,
place in sliced potatoes
Top with olive oil, your choice of herbs, garlic, salt/pepper, etc.
Tent it up and fold tight and place on grill.

Gas should be half hour plenty, charcoal may be hour or so.

Take off grill, let cool 10-20 min and then open the beast.

Potatoes are not high on my list (only 1/4 irish) but this really makes em taste good!
You can also add in any veggies you want.
This steams them while cooking, almost like flavor injecting.

Dam, that sounds good.

we cut up the spuds...some times cubed, some times just circular slice... add butter, spices (depending one what else is getting fixed) white onion. it goes on the upper shelf of the BBQ (charcoal) for 45 min. another foil wrap will do the mushrooms simmereing in butter and spices. if Corn is to be had, placed on the same shelf and rotated for the 45 min as well.

SelfFueled wrote:Sounds yum yum

When grilling gas or charcoal, if you like potatoes, try this if you have not

Use 2 or 3 squares of tin foil stacked,
place in sliced potatoes
Top with olive oil, your choice of herbs, garlic, salt/pepper, etc.
Tent it up and fold tight and place on grill.

Gas should be half hour plenty, charcoal may be hour or so.

Take off grill, let cool 10-20 min and then open the beast.

Potatoes are not high on my list (only 1/4 irish) but this really makes em taste good!
You can also add in any veggies you want.
This steams them while cooking, almost like flavor injecting.

We do that with sliced mushrooms. Couple glops of butter, garlic salt, pepper. Fold it up and 30 mins later buttery, garlicy, mushroomy goodness!

Here is a pic of my BBQ Salad. Summer and Calabasita squash, whole green onions, red peppers and tomatoes quartered fresh bay leaf, rosemary and oregano, sprinkled with balsamic vinigarette.

Goes quite well with my hand cut ribeyes and of course a cold beer.

Edit: should have added - wrap in foil grill about 15 minutes each side.

dang, those steaks look fuhmazing.

philm00x wrote:dang, those steaks look fuhmazing.

Only way to go is buy whole and cut them yourself.
Same goes for pork chops for the barbie.

Sweet Jesus, Mary, and Joseph... What time should my wife and I be over?! I've got beer!

What... you thought JoeChiante was complimenting my brewing prowess when he post on the other site after he and his SWMBO came to dinner?

No wait he actually the strip steaks from the grass fed side of beef we ordered I didn't cut those. And they were a tad bit thin for my taste but excellent quality.

Joe if you see this the barbie was being cantankerous that day, hope they weren't over cooked.

Damn, you guys are making me want to smoke something this weekend, but not sure I want to wake up super early to have it ready for dinner time (I'm on night shift and usually sleep in until 3pm). I suppose I could do a pork shoulder over night and pull it then just reheat it for dinner that night.... hmm